Catholic Recipe: Green Beans and Onions in Cream
Following the food pyramid, it's important to have green vegetables even at the Thanksgiving meal. Here's an easy, traditional way to serve green beans.
DIRECTIONS
Drain 2 cans (1 pound each) whole green beans; boil liquid rapidly until reduced to 1/2 cup; add drained beans. Drain 1 can (1 pound) small white onions; add. Season with 3 tablespoons butter or margarine; salt and pepper to taste. Add 1/2 cup heavy cream; heat to serving temperature.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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